Herb & Zucchini Omelette
Created by ImPat on October 24, 2017
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Recipe #28473
Ingredients
- 8 egg whites
- 4 large eggs
- 1/2 teaspoon dried tarragon
- 2 tablespoon chopped chives
- 1 tablespoon lemon thyme leaves
- 2 zucchini, whole (peeled into long thin lengths with a vegetable peeler)
- 4 slices (120 grams) rye bread (rye sourdough)
How to Make
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Step 1: Place egg whites, eggs, tarragon, chives and lemon thyme in a bowl and whisk until combined and season to taste.
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Step 2: Heat a non-stick frying pan over medium-high heat and spray lightly with oil, making sure to spray the sides of the pan too.
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Step 3: Cooking in batches, pour one quarter of the egg and herb micture into the pan and tilt, swirling the mixture to cover the base evenly and cook, untouched, for 3 to 4 minutes or until set around the edges and underneat, but still moist on top.
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Step 4: Top with 1/4 of the zucchini and using a large soft spatula, carefully fold half of the omelette over to slightly cover the zucchini and cook, untouched for 1 minutes and then slide out of the pan onto a serving place, covering loosely with foil to keep warm.
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Step 5: Repeat with the remaining egg and herb mixture and zucchini to produce four omelettes.
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Step 6: Serve omelette hot with one piece of rye sourdough each.
Nutritional Facts
- Serving Size: 1 (158.9 g)
- Calories 200.5
- Total Fat - 9 g
- Saturated Fat - 2.4 g
- Cholesterol - 214 mg
- Sodium - 306.9 mg
- Total Carbohydrate - 19.1 g
- Dietary Fiber - 1.6 g
- Sugars - 4.5 g
- Protein - 10.6 g
- Calcium - 122 mg
- Iron - 2.3 mg
- Vitamin C - 12.9 mg
- Thiamin - 0.2 mg